Black Bean Soup

For this black bean soup recipe, you will need to soak 3 cups of dry black beans in water overnight. After soaking, cook beans in water over medium heat for 1-2 hours or until tender. Use pressure cooker to speed up the process


3 cups cooked black beans

2 cups vegetable broth or water

1 carrot, finely chopped

1 rib of celery, finely chopped

1 yellow onion, finely chopped

2 cloves of garlic, finely minced or pressed

2 tablespoons of fresh lemon juice

Handful of fresh parsley, chopped

Sea salt and black pepper, to taste

Combine all ingredients except lemon juice, parsley, sea salt, and black pepper in a large pot and cook until vegetables are tender. Take half of the mixture and puree it in a blender or a food processor until creamy. Return to pot. Add lemon juice, parsley, sea salt, and pepper. You can serve this yummy soup immediately or freeze it for later.
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